To make pretzel dough, pour water into a small bowl and stir in honey. Sprinkle yeast over top and leave undisturbed in a warm spot for 10 minutes. After 10 minutes, yeast should be foamy and bubbly. If not, discard and begin again with a fresh packet of yeast.

Pour yeast mixture into the bowl of a stand mixer fitted with a dough hook. With mixer on low, slowly add sea salt and flours. Knead dough on low speed with dough hook until dough is smooth and stretchy, and has pulled away from the sides, 4 - 5 minutes. (Alternately, stir to combine ingredients and then knead by hand 10 minutes.)

Set dough to the side, lightly oil the bowl, and replace dough. Cover loosely with plastic wrap and top with a damp towel. Set dough in a warm place to rise until doubled in size, about 60 minutes.

Line two large baking sheets with parchment. Preheat oven to 400 degrees F.

Set dough on a lightly floured surface and divide into eights. Roll each piece of dough into 1-inch thick logs. With a sharp knife, slice logs into 1 1/2-inch lengths. Pinch corners and indent center to make a rectangular pillow shape. Set dough bites on prepared baking sheets.

In a large saucepan, bring 3 cups water to a boil. Stir in 3 tablespoons baking soda (use caution – the water will bubble up as you do). Working in batches of 8, boil dough rectangles 30 seconds. Use a slotted spatula to strain, and then arrange on lined baking sheet. Halfway through, discard water, bring a fresh 3 cups to a boil, and add another 3 tablespoons baking soda.

Mix up seed topping in a small bowl.

Whisk 1 teaspoon water into egg yolk. Working in batches, brush yolk mixture over dough rectangles, sprinkle with seed topping, and press lightly into top.